Labneh is yogurt that's been strained to remove its whey, resulting in a thicker consistency while preserving its distinctive, sour taste – complemented by the vibrant Middle Eastern spice sumac, with its mild, almost lemony flavour. This dish can be prepared in very little time – which, for something so nutritious and flavoursome, is no mean feat.

INGREDIENTS:

350g tub of labneh

Zest of ½ a lemon

1 tbsp of pistachios, toasted and chopped

1 tbsp of flaked or whole almonds, toasted and chopped

A small handful of coriander, roughly chopped

Pinch of sumac

1½ tbsp of rapeseed, almond or good-quality olive oil

1 courgette, peeled lengthways into ribbons

Griddled flatbread, to serve

Salt and pepper

METHOD:

1. Mix the labneh with the lemon zest and salt and pepper to taste and place in a dish. Scatter the surface with the nuts, chopped coriander and sumac, then drizzle with oil.

2. Serve the labneh with the courgette, drizzled with a little more oil, and the flatbread on the side.